Fragrant Millet Dessert with Orange Blossom Perfume
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Ingredients
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200 grams millet flour
(Use finely milled millet flour for smooth texture)
-
750 ml Water
(For cooking the millet)
-
150 grams Granulated sugar
(Adjust sweetness as preferred)
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2 tbsp orange blossom water
(Adds delicate floral fragrance)
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40 grams toasted coconut flakes
(For a crunchy garnish)
-
1/4 tsp Salt
(Enhances the sweetness)
-
25 grams Unsalted butter
(Optional, for creamier texture)
(Use finely milled millet flour for smooth texture)
(For cooking the millet)
(Adjust sweetness as preferred)
(Adds delicate floral fragrance)
(For a crunchy garnish)
(Enhances the sweetness)
(Optional, for creamier texture)
Nutrition
- Servings: 4
- Serving Size: 1 small bowl (150g)
- Calories: 320 kcal
- Carbohydrates: 70 g
- Protein: 6 g
- Fat: 5 g
- Fiber: 4 g
- Sugar: 25 g
- Sodium: 200 mg
- Cholesterol: 10 mg
- Calcium: 30 mg
- Iron: 2 mg
Instructions
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1 - Toast Millet Flour:
In a dry skillet over medium heat, toast the millet flour until it develops a lightly nutty aroma and a slight golden tint. Stir constantly to prevent burning.
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2 - Boil Water and Sugar:
Bring the 750 ml of water to a boil in a medium saucepan. Add the sugar and salt, stirring until dissolved.
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3 - Cook Millet Porridge:
Gradually whisk the toasted millet flour into the boiling sweetened water. Reduce heat to low and continuously stir to avoid lumps and sticking. Cook for 15-20 minutes until thickened.
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4 - Add Flavorings:
Remove from heat and stir in the orange blossom water and optional unsalted butter for richer flavor. Let cool slightly.
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5 - Serve Garnished:
Spoon the wam dumpling into small serving bowls and garnish with toasted coconut flakes for crunch and aroma.
In a dry skillet over medium heat, toast the millet flour until it develops a lightly nutty aroma and a slight golden tint. Stir constantly to prevent burning.
Bring the 750 ml of water to a boil in a medium saucepan. Add the sugar and salt, stirring until dissolved.
Gradually whisk the toasted millet flour into the boiling sweetened water. Reduce heat to low and continuously stir to avoid lumps and sticking. Cook for 15-20 minutes until thickened.
Remove from heat and stir in the orange blossom water and optional unsalted butter for richer flavor. Let cool slightly.
Spoon the wam dumpling into small serving bowls and garnish with toasted coconut flakes for crunch and aroma.
More About: Fragrant Millet Dessert with Orange Blossom Perfume
Sombi Parfumé à la Fleur d’Oranger
Sombi is a beloved traditional dessert in Senegal and parts of West Africa, made from millet flour which is a staple grain rich in nutrients and history. This particular recipe perfumes the dish with the delicate floral aroma of orange blossom water, a culinary bridge between African tradition and French influence, showing the fusion present inspired by Senegal’s colonial history.
Traditionally, sorghum or millet porridge was a nourishing staple for many African communities – a simple food that sustains and comforts. Here, we elevate the humble millet to a fragrant dessert by gently toasting the flour to coax out nuttiness and sweetening the final dish while infusing it with orange blossom water, often used to enhance North African and Middle Eastern sweets. Toasted coconut flakes add textural contrast, a nod to tropical flavors.
When cooking the millet, the technique of slow stirring ensures that the consistency stays smooth and creamy, a skill that novices might delicately practice anew to avoid lumps. The open-ended sweetness allows the cook to balance sugar according to preference and occasion.
This dessert exemplifies how cultural ingredients can merge to form something fresh — blending millet’s earthy wholesomeness with elegant floral notes. Enjoyed warm, it's comforting and perfect as an evening treat. It also provides dietary fiber and minerals like iron, crucial in local nutrition.
Pro tip: Experiment with a splash of rose water or a sprinkle of crushed cardamom for a different aromatic experience. Toasting the millet softly in advance is essential; this enhances the flavor delicately unlike raw flour’s blandness.
Sombi Parfumé à la Fleur d’Oranger is more than a simple dish — it's a sensory journey through culture, tradition, and taste.
